Grilled Leek and Bean Salad

Low calorie, high flavor salad!

• Ready In: 30 mins
• Serves: 4

Ingredients

• 3  medium leeks
• 1  cup  canned great northern bean
• 1  tablespoon extra virgin olive oil
• 1  tablespoon fat-free chicken broth
• 1  teaspoon white wine vinegar
• 3⁄4 teaspoon Dijon mustard
• 1⁄4 teaspoon table salt
• 1⁄4 teaspoon black pepper
• 1  tablespoon parsley, Italian, minced

Directions

1. Preheat grill to medium-high heat.
2. Trim leeks to yield 4 inches of white bulb; discard green tops. Cut leeks lengthwise in half and rinse them under running water to clean; pat dry. Place leeks, cut-side down on grill, and cook until tender, about 5 to 10 minutes on first side, and 3 to 5 minutes on second side. Remove leeks from heat; trim off stem ends.
3. Slice leeks into 1/2-inch thick pieces and place in a serving bowl; stir in beans. Stir together oil, broth, vinegar, mustard, salt and pepper in a separate bowl; pour over salad. Toss gently but well; garnish with parsley. Yields about 1/2 cup per serving.
4. To grill indoors, coat a grill pan with olive oil-flavored cooking spray. Preheat over medium-high heat and grill leeks until tender, about 10 minutes on the first side and 5 minutes on the second side.